Spinach Bisque Soup

July 21, 2008

Yesterday while shopping in my favorite area of the grocery store – the produce section – among the fresh fruits and vegetables I placed in the shopping cart, I couldn’t resist loading up on spinach. It was as if the leafy greens were calling out to me. Maybe it was my eyes seeing what my body needs and desires – more and more greens.

It didn’t take me long to figure out what I would do with some of the spinach. I wanted a fresh chilled soup and thought of a simple recipe to satisfy my craving.

This bisque style soup is so perfect for this time of year that I can’t help sharing it with you. All you need is a blender, ideally a high-speed one, to whiz the ingredients together.

The rich shade of green is beautiful and the smooth texture has interest with bits and pieces of spinach. When it makes sense in a recipe, I believe spinach isn’t spinach without some garlic and you’ll taste a hint of it in this creamy bisque style soup.

Spinach Bisque Soup

The flavor of the cashew milk goes well with spinach. Feel free to use whatever type of nut or seed milk you prefer. I had this chilled soup for lunch, it was light and refreshing, yet filling.

5 cups fresh spinach, packed
1 cup filtered water
1/3 cup cashews
1 large garlic clove, peeled and chopped
¼ teaspoon sea salt
¼ teaspoon fresh ground pepper

Thoroughly wash the spinach leaves, if necessary. Measure 5 cups of spinach leaves and place in a bowl. Set aside.

Place the cashews in the blender container and pour the filtered water in, place the lid on top, and blend into a milk-like consistency. Reserve 2 tablespoons of the cashew milk for garnish, if desired. Add half the bowl of spinach to the blender and blend until the spinach and cashew milk is well combined. Add the chopped garlic, sea salt, ground pepper, and the remaining spinach leaves; blend until well mixed.

Pour the bisque soup into a serving container or into individual bowls; chill in the refrigerator until ready to serve. This soup will keep refrigerated up to two days.

Serve chilled or bring to room temperature. Swirled the reserved cashew milk into the soup and sprinkle with a pinch of crushed mixed peppers.

Serves 2 – double this recipe to serve 4

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Comments

5 Comments so far

Kens soup recipes on July 21, 2008 Monday, 7:10 pm
I like the sound of this new and interesting soup. It’s quick, really easy and sounds good, I’ll have to try this when I get the chance.

Kenny - what an impressive site you have and now that I am aware of it, I’ll be visiting and check out the vegetarian soup section. I hope you do try this soup, and send me your feedback, if you’d like. I’d love to know your thoughts. Thank you for stopping by.
Zara on July 21, 2008 Monday, 8:07 pm
I love spinach and I love both your blogs! This soup (or should I say bisque) sounds so interesting and I like that it is so simple to make. I’ve just bookmarked both your sites.
Symbolton on July 22, 2008 Tuesday, 11:09 am
This soup sounds delicious and I will be making it soon. My question is, when you say crushed mixed peppers, are you talking about bell peppers, red,green,yellow or orange, or are you referring to hotter chili type peppers? It sounds like it might be good either way!

Hi Symbolton - Crushed mixed peppercorns or red pepper flakes for a little spicy note is what I intended to write. I agree and bet fresh chopped peppers would go excellent with this bisque style soup.
hihorosie on July 23, 2008 Wednesday, 10:02 pm
Wow! That soup looks beautiful! Wow.

Thanks for your comment today. Made me happy. I will be checking out your blog. The food looks absolutely incredible. :)
Tempting! Links to Delish Dishes and Handy Hints. « A Life (Time) of Cooking on October 4, 2008 Saturday, 12:01 pm
[…] - some wilted spinach with pinenuts and a yoghurt dressing. from Lisa’s Kitchen. Maybe some Spinach Bisque from Raw […]

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